Gluten-Free Buckwheat Crepe with Strawberry Stew Recipe: Healthy, Nutritious & Delicious Breakfast

Start your day with a nutritious and delicious breakfast that’s sure to become a family favorite. These Gluten-Free Buckwheat Crepes filled with a delightful Strawberry Stew are not only easy to make but also packed with flavor and health benefits. Perfect for a weekend brunch or a special treat, this recipe is a great way to enjoy the natural sweetness of strawberries combined with the nutty taste of buckwheat. Let’s get started!

Ingredients:

For the Crepes:

• 1 cup buckwheat flour

• 1 1/2 cups almond milk (or any milk of choice)

• 2 large eggs

• 2 tablespoons melted coconut oil (plus more for greasing the pan)

• 1 tablespoon honey or maple syrup

• A pinch of salt

For the Strawberry Stew:

• 2 cups fresh strawberries, hulled and sliced

• 2 tablespoons honey or maple syrup

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Crepe Batter:

   • In a large mixing bowl, whisk together the buckwheat flour and salt.

   • In another bowl, whisk the eggs, almond milk, melted coconut oil, and honey or maple syrup until well combined.

   • Gradually add the wet ingredients to the dry ingredients, whisking until smooth and lump-free. Let the batter rest for about 15-20 minutes.

2. Cook the Crepes:

   • Heat a non-stick skillet over medium heat and lightly grease with coconut oil.

   • Pour a small ladleful of batter into the skillet, swirling to spread it evenly into a thin layer.

   • Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Flip the crepe and cook for another minute on the other side.

   • Transfer the cooked crepes to a plate and cover to keep warm. Repeat with the remaining batter.

3. Prepare the Strawberry Stew:

   • In a medium saucepan, combine the sliced strawberries, honey or maple syrup, lemon juice, and vanilla extract.

   • Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 10-15 minutes.

   • Once the mixture has thickened slightly, remove from heat and let it cool slightly.

4. Assemble the Crepes:

   • Place a crepe on a serving plate and spoon a generous amount of the strawberry stew down the center.

   • Fold the crepe over the filling and repeat with the remaining crepes and filling.

5. Serve:

   • Garnish with additional fresh strawberries, a drizzle of honey or maple syrup, and a sprinkle of powdered sugar if desired.

   • Serve warm and enjoy!

Tips for the Perfect Buckwheat Crepe:

• Rest the Batter: Letting the batter rest allows the flour to hydrate fully, resulting in tender crepes.

• Heat Control: Keep the skillet at medium heat to ensure the crepes cook evenly without burning.

• Non-Stick Surface: Using a non-stick skillet and greasing it lightly with coconut oil will help prevent the crepes from sticking.

These Gluten-Free Buckwheat Crepes with Strawberry Stew are a fantastic way to enjoy a hearty breakfast that’s both healthy and satisfying. The combination of nutty buckwheat and sweet, tangy strawberries creates a perfect balance of flavors that will leave you craving more. Enjoy this delightful dish and start your day on a delicious note!

I hope you enjoy preparing and savoring these delightful crepes. If you need more recipes or any other assistance, just let me know! 😊🍓✨

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